Baking Ketogenic-Vegan, Ketogenic-Vegetarian
August 5, 2016
Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix
Take another smaller bowl and combine the tepid water, syrup/raw honey and cider vinegar
Pour the water mix into the dry mix and combine thoroughly
Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a 20cm loaf tin with baking paper
After an hour or so check on your dough. It should have absorbed any excess water, though it will still be wetter than a standard bread dough
Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles
Place in the oven and cook for approximately 1 hour and 15 minutes. Check on it at the 1 hour mark to ensure it is not burning
Remove from the oven and allow to cool. Slice and store in the fridge for up to a week or keep in the freezer for a longer life
150 grams almond flour
120 grams buckwheat flour
3 tbsps chia seeds
3 tbsps psyllium husks
144 grams mixed seeds
2 tsps bicarbonate of soda
1/2 tsp salt
2 tbsps apple juice concentrate syrup, or raw honey
2 tbsps apple cider vinegar
473 ml water
July 2, 2017
I’ve made this bread a couple of times and it really is wonderful. This time I used 2 tablespoons of molasses.
June 28, 2017
This recipe worked out beyond my expectations.
I made this yesterday and what a delicious loaf. I didn’t have any chia seed so added linseed/flax seed instead. I was surprised it turned out so well with not having egg or oil ingredients.
June 4, 2017
The best bread I have made. So pleased
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